PB&J Baked Oatmeal

I love peanut butter and jelly so much, it hurts. [/cliche]

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During the first week of school last week, I ended up filling out a couple different get-to-know-you surveys that asked for my favorite food. I first wrote down “oatmeal,” but then I scratched it out and wrote “grilled PB&J sandwich.” As it turns out, that’s a foreign concept to a lot of people. What a shame.

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This is one of those recipes that immediately made me consider my Top 10 list. This HAD to be on it. It’s so good. As much as I prefer stove-top oatmeal, I’m starting to realize that peanut butter just works better in baked form.

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Please try this soon. 🙂

PB&J Baked Oatmeal

Prep Time: 5 minutes

Cook Time: 25 minutes

Yield: serves 1

What you'll need:

  • 1/2 cup rolled oats (I use Country Choice Organic)
  • 1/4 tsp baking powder
  • 1/4 tsp cinnamon
  • 1/2 a very ripe banana
  • 1/4 tsp vanilla extract
  • 1/3 cup almond milk
  • 1-2 tbsp peanut butter
  • 2-3 tsp jelly/jam

How to make it:

  1. Preheat oven to 350 degrees F. Spray a single-serving ramekin with nonstick cooking spray.
  2. In a small bowl, mix oats, baking powder, cinnamon, and salt until combined.
  3. In a medium-sized bowl, mash up a ripe banana. Add almond milk, vanilla extract, and peanut butter. Stir.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you'd like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  6. Pour into the prepared ramekin. Then, take the jelly/jam and carefully swirl it into the oatmeal. (You could simply stir it in during the 3rd or 4th step, but it's much more aesthetically pleasing this way!)
  7. Bake for 18-22 minutes.
http://www.theoatmealartist.com/pbj-baked-oatmeal/

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For a big batch! (4 servings)

Ingredients

  • 2 cups regular rolled oats
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/8 tsp salt
  • 1/3 cup peanut butter
  • 2 very ripe banana
  • 1 tsp vanilla extract
  • 2/3 cup almond milk
  • 2/3 cup water (or more almond milk)
  • 1-2 tbsp jelly/jam

Instructions

  1. Preheat oven to 350 degrees F. Spray an 8×8 pan with nonstick cooking spray.
  2. In a bowl, mix oats, baking powder, cinnamon, and salt until combined.
  3. In another bowl, mash up bananas. Add almond milk, vanilla extract, and peanut butter. Stir.
  4. Add dry ingredients to mix ingredients and stir until combined.
  5. If you’d like to add any extra ingredients (coconut oil, dried fruit, nuts, sunflower seeds), do so now.
  6. Pour into the prepared pan. Then, take the jelly/jam and carefully swirl it into the oatmeal. (You could simply stir it in during the 3rd or 4th step, but it’s much more aesthetically pleasing this way!)
  7. Bake for 26-30 minutes.
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Variation: If you want the banana to play a more prominent role (“PB&J and Banana Baked Oatmeal”), consider leaving some chunks/slices instead of mashing all of it. You could also use an entire banana, and slice the second half.

**You can also find hundreds of other oatmeal recipes (as well as tons of other meatless recipes) on my Pinterest account!  You can also like The Oatmeal Artist on Facebook. Thanks!

About Lauren Smith

Lauren is a herbivore, Slytherin, and connoisseur of oats. She is a former teacher who is currently studying to earn a master's degree in curriculum development. You can follow her on Instagram, Twitter, Pinterest, and Facebook.

23 Responses to PB&J Baked Oatmeal

  1. Darling Kumi says:

    This comment has been removed by the author.

  2. Darling Kumi says:

    Oh good god this looks so terribly delicious. I need to try this as soon as possible !
    I just wanted to thank you because since I’ve discovered your blog there’s so much oatmeal recipe I want to try and it made me want to eat oatmeal every morning!

  3. This looks great, but I’m kinda scared to try it with banana. Methinks I’ll try subbing applesauce (or some kind of baby food, the fruit purees of course). What do you think? 🙂

  4. Looks delicious! As a self-proclaimed “Oatmeal Doctor,” I’m glad I found your site. 🙂 BTW I’m featuring your peach cobbler on my blog tomorrow–it’s part of a “Healthy Plate” challenge I’m doing where I’m attempting to make healthy recipes for every single food listed on the USDA “Choose Your Plate” (the new food pyramid guide) in one year. My blog is fitness/healthy recipe focused but I also am geared towards those in recovery from eating disorder, so it’s about finding a healthy balance…

  5. Molly Yeh says:

    hi, oatmeal artist! i just came across your blog because i’m writing an article about oatmeal for the violet magazine (http://thevioletonline.com/) and 1) your blog is amazing, and 2) if you’re up for it i would love to involve your expert input with the article… do you have an email address i could send a message to? or could you email me when you get a chance? yeh.molly@gmail.com

    yay!

  6. I LOVE this oatmeal. Love it. Having it for dinner love it. Thank you so much for your blog and for posting this awesome recipes. I am creatively challenged and would never have thought of any of this. You make my life happier 🙂 Thanks!!

  7. Anonymous says:

    Those oatmeal bars in the picture look great! How do you make this recipe into a bar-like form?

    • Lauren Smith says:

      I made the “for many” recipe in a 8×8 pan and cut them into squares! They won’t hold up like a “bar,” but if that’s your intent, you could try reducing the amount of liquid and/or increase the baking time.

  8. Anonymous says:

    What is the nutritional facts?

  9. Anonymous says:

    This was such a yummy recipe and I love the way it looks with the jam swirled on top. I will definitely be making this again! 🙂

  10. Becky Cowan says:

    OMG. I made this for the first time today and I am in LOVE. I didn’t want the delicious-ness to end! I found your site a few weeks ago and have made quite a few recipes (all wonderful!) but this one has to be my favorite by far!! Thank you for all that you do and keep the wonderful recipes coming!!

  11. Anonymous says:

    One of my go to breakfast recipes. Love it!

  12. SiriH says:

    What type of jam/jelly would you recommend? 🙂

  13. Lyndsey B says:

    PB & J will never go out of style. It’s so versatile and well-rounded, easy to make and transport, and so darn good! I like the idea of making a big batch, I could freeze it and take it for snacks, a quick breakfast on the go, or wherever. So good 🙂

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